Roasted Potatoes, Peppers and Onions with Rosemary |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs baking potatoes, peeled and quartered lengthwise |
1 large sweet red pepper, halved,stemmed,seeded and cut into 8 wedges |
1 large sweet green pepper, halved,stemmed,seeded and cut into 8 wedges |
4 small onions, halved and quartered lengthwise |
4 cloves garlic |
3 tablespoons olive oil |
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary, crumbled |
1 1/4 teaspoons salt |
1/4 teaspoon freshly ground black pepper |
fresh rosemary, for garnish |
Directions:
1. Preheat the oven to 400 degrees.
2. Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
3. Pile the onions in the center.
4. Scatter the garlic over the top.
5. Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
6. Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
7. Garnish with fresh rosemary sprigs.
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